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1
make the dipping sauce In a small bowl, stir together all of the ingredients.
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2
make the dumplings Set a steamer basket in a pot of boiling water.
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3
Steam the cabbage until tender, 20 to 25 minutes.
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4
Transfer to a colander to cool, then squeeze out as much excess liquid as possible.
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5
Finely chop the cabbage.
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6
make the dumplings In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil.
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7
Gently stir, cover and refrigerate for at least 4 hours or overnight.
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8
make the dumplings Put the flour in a large bowl.
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9
Slowly add 1 cup of cold water and the remaining 1 tablespoon of vegetable oil, stirring constantly with a wooden spoon, until the dough starts to come together.
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10
Using your hands, knead the dough until it forms a ball, then knead the dough on a work surface until smooth, about 5 minutes.
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11
Transfer the dough to a clean bowl, cover and refrigerate for at least 30 minutes and for up to 3 hours.
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12
make the dumplings Dust a baking sheet with cornstarch.
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13
Cut the dough into 4 equal pieces, then roll each piece into 1-inch-thick logs, 8 inches long.
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14
Using a sharp knife, cut the logs into eight 1-inch pieces.
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15
Using a rolling pin, roll the pieces into 3 1/2-inch rounds, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out.
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16
Dust the rolling pin occasionally with cornstarch to prevent sticking.
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17
make the dumplings Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal.
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18
Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
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19
make the dumplings Bring a large pot of water to a boil.
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20
Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes.
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21
Using a slotted spoon, transfer the dumplings to a serving platter.
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22
Serve warm with the dipping sauce.
